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Topic: Spicy Margherita and Sangiovese (Read 2282 times)

Had some friends over last night and put out these 5 pizzas. Thought I'd share the pics. We had a Sangiovese with the Calabrian chili oil Margherita and it was one of the better wine pairings I've experienced. Pizzas are:

Yes, exactly, fresh garlic sliced as thinly as possible. My favorite part is how the fresh oregano gets a little crispiness to it that adds a nice herby crunch to every bite. I got the idea for it after visiting Motorino in NYC.

Had some friends over last night and put out these 5 pizzas. Thought I'd share the pics. We had a Sangiovese with the Calabrian chili oil Margherita and it was one of the better wine pairings I've experienced. Pizzas are:

Dear Everlast, you obtained great results using the 2Stone Inferno oven. I did not know that the oven could deliver this kind of outcome. Thank you for sharing the pictures. By the way, I noticed the oblong shape of your spicy Soppressata. Is your Soppressata by "Mastro", which is one of the few salami producers in North America that produces salami in that particular shape? I have tried Mastro's Calabrese, which possess great flavor, texture, aroma, and color. Good day!